We’ve been trying to do a few nights without “meat”…
Now while it isn’t going over too well with the kids… this recipe was a WIN with everyone!
Enjoy! xo Jen
INGREDIENTS:
2 (15-oz.) cans black beans, drained and rinsed
1 (3.5-oz.) package shiitake mushrooms, roughly chopped
1/2 yellow onion, thinly sliced
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. old-fashioned oats
1/2 avocado, chopped
1/4 c. loosely packed cilantro or parsley leaves
2 cloves garlic, chopped
2 tsp. smoke paprika
1 tsp. chili powder
1 tsp. ground cumin
DIRECTIONS:
Preheat oven to 375°.
Spread beans in an even layer on a large baking sheet. Place mushrooms and onions on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer.
Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes.
Add beans, mushrooms, and onions to the bowl of a food processor, along with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down the sides of the food processor as needed.
Let mixture rest 10 minutes in the refrigerator, then form into 4 patties.
In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to the skillet and cook until outside is crisp and golden and inside is heated through, about 4 minutes per side.
Once finished, add your favorite toppings and condiments and enjoy!
